This is a simple tasty snack  with customizable filling. I used nutella and banana filling. You can use a combination of cream cheese and strawberries or any other fruits, peanut butter & banana, Its up to you.

Ingredients:
White Bread slices     -              6
Egg                             -              1
Milk                            -              2 Tbsp.
Sugar                          -              ¼ cup
Cinnamon powder     -               1 tsp.

Method:

1. Lightly beat the egg and milk together in a wide bowl and set is aside. Combine the cinnamon and sugar in another dish and set aside.
2. Cut the crusts  of the white bread slices, and flatten each bread slices with a rolling pin.
3. Spread the desired filling on one side of each slice of bread as shown and tightly roll up the slice of bread. (you may seal the bread using little milk & egg mixture if needed)
4. Repeat the same for the remaining slices.
5. Melt  little butter(just enough to coat the inside of the skillet) in a skillet on medium flame..
6. Dip each rolls in the egg mixture and place it in the skillet. You can do it in batches of 3 or 4.
7. Gently roll the bread roll so that all the sides are browned. Remove from skillet and roll it in the sugar- cinnamon mix until completely covered and serve.

Ingredients:

Mozzarella cheese                  -     1 block (8 ounce)
Egg, lightly beaten                  -        1
Breadcrumbs                         -         1 cup
salt & pepper powder as required
Oil for deep frying

Method:

1. Cut the  cheese block into half an inch sticks.
2. Combine breadcrumbs and the required amount of salt & pepper in another bowl.
3. Place the lightly beaten egg in a separate bow.
4. Dip cheese stick into the egg and evenly coat in the breadcrumb mix. Repeat the same for the remaining cheese sticks.(Repeat the procedure again for a double coat if desired)
5. Heat Oil in a skillet and deep fry each cheese stick until it turns golden brown in color (about 30 or 40 sec) . Remove from oil before the cheese starts to leak. Drain and serve  warm with your favorite sauce.

          I made this cake for my Hubby's Birthday. As you can see I am not good  at writing on the cake(need more practice, obviously). This recipe has been adapted from loveandoliveoil. I have used red wine instead of blackberry.

Ingredients:
For the cake:
Sugar                                   -          2 cups 
All-purpose flour                 -         1¾ cups 
Cocoa powder                      -         ¾ cup  
Baking soda                         -          2 tsp. 
Baking powder                    -          1 tsp. 
Salt                                      -           1 tsp.
Eggs                                    -           2
Buttermilk                           -          1 cup
Red wine                             -          1 cup
Olive or vegetable oil          -          ½ cup 
Vanilla extract                     -          2 tsp.

For the frosting:
unsalted butter, softened and cut into cubes  -   2 cups (4 sticks)
powdered sugar, sifted                                   -   3¾ cup
heavy cream                                                   -   ¼ cup 
vanilla extract                                                 -   2 tsp. 




Method:

1. Preheat oven to 350º F. Butter and line three 8-inch round baking pans with parchment paper.
2. In a large bowl, sift the sugar, flour, cocoa, baking soda, baking powder and combine well. Add eggs, buttermilk, wine, oil, and vanilla and combine well with a beater. Divide evenly among the prepared pans.
3. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool.
4. Run a small knife around the edges of the pan and gently invert the pan onto a wire rack. Allow to cool completely. 
5. To prepare frosting, beat the butter until creamy, add powdered sugar, a little at a time, mixing well after each addition. Add cream and vanilla extract and beat until light and fluffy. Add more cream or powdered sugar as needed to achieve the desired consistency.
6. To assemble, level each cake layer by cutting of the domed top. Place one layer, flat side down, on a serving platter and spread half a cup of the prepared buttercream on top. 
7. Place the second cake layer again flat side down on top and press gently, spread another 1/2 cup of buttercream.
8.  Place final cake layer, flat side up and cover the entire cake with a thin layer of buttercream. This "crumb coat" will make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set. 
9. Remove cake from refrigerator and frost with remaining buttercream. Return cake to the refrigerator for at least 30 minutes before serving.